- 3 potatoes (any kind, I used russet)
- Avocado oil
- Other spices of your choice
- Condiments for dipping
Use a mandoline to slice your potatoes or slice them very fine using a knife. Using the mandoline is much faster, easier, and usually can make thinner slices. Put the slices in a bowl and fill with water so that they are submerged. Set aside for 10-20 minutes to remove some of the starch.
Preheat your oven to 425℉. Drain your potatoes and rinse them in a strainer. In a clean, dry bowl, toss your potatoes with oil, salt, pepper, and anything else you choose. Spread them out on a few baking sheets. They cannot be overlapping. Bake for about 10 minutes but watch them carefully. Enjoy!